Ingredients
- 5 oz plantain chips ((140 g))
- 1 cup almonds or mixed nuts (I used almonds because they are the only nut I can tolerate (150 g))
- 1/2 cup pumpkin seeds ((60 g))
- 3 tablespoons melted butter or ghee, for vegan use butter-flavored coconut oil
- 1 tablespoon Worcestershire sauce or coconut aminos
- 1/2 teaspoon seasoned salt or garlic salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
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